Italian Orzo Sausage Soup (Print Version)
# Ingredients:
→ Base
01 -
Any type of sausages you like (6 sausages or 400g)
02 -
1 tablespoon of olive oil
03 -
Half a cup (100g) of wild rice
04 -
3 medium potatoes, peeled and chopped
→ Vegetables & Aromatics
05 -
One onion, chopped up
06 -
Two celery stalks, thinly sliced
07 -
Two carrots, cut into slices
08 -
Two garlic cloves, whole
09 -
Two bay leaves
10 -
Half a teaspoon of dried thyme
→ Liquid & Thickeners
11 -
4 cups (1 litre) of chicken or veggie broth
12 -
A cup and a half (375ml) of light cream or half-and-half
13 -
Three tablespoons of all-purpose/plain flour
14 -
Salt to flavor
# Instructions:
01 -
Start by warming up the oil in a soup pot. Take the sausages out of their casings, crumble them, and fry until browned. Set them aside on a plate, leaving 2 tablespoons of fat in the pot.
02 -
Toss in the onion, celery, and carrots, and let them soften over low heat for about 10 minutes. Stir in the garlic and thyme, and cook for another 30 seconds.
03 -
Sprinkle the flour over your cooked veggies. Stir it all together to make a paste, and let it cook for 2 minutes. Add the sausage back into the pot.
04 -
Slowly mix in the broth, toss in the bay leaves, and add the wild rice. Let it simmer gently for 30 minutes.
05 -
Put in the potato chunks and let it all simmer for another 15 minutes, or until the rice and potatoes are soft.
06 -
Stir in the cream and season with a bit of salt and pepper. Warm it through and serve it up with some chopped fresh parsley on top.
# Notes:
01 -
You can swap sausages for bacon if you want a smokier taste.
02 -
Wild rice can be replaced with brown rice or pearl barley.
03 -
Switch wheat flour for cornflour to make it gluten-free.
04 -
Sweet potatoes work well instead of regular potatoes and cook faster.
05 -
To make it dairy-free, use plant-based cream.